Donut Muffins

The Pioneer Woman has an additional site called Tasty Kitchen. A couple weeks ago, she linked to a recipe on that site called Muffins That Taste Like Donuts. Aside from sounding delicious, the recipe reminded me of my first baking experience in Home Ec. Do they still offer Home Ec classes? I sure hope so. Mrs. Steinhoff taught me how to sew. She told me "You can always add time, but you can never take time away" which is an important concept when it comes to cooking. And I'm sure there are various tidbits running around in my head from the three classes I took with her. Her class was where I learned that when a baby is born, there's a step that comes after the baby comes out. Since this is a cooking blog, I'll spare you, but let me tell you...whew, that Family class was valuable! Are you grossed out now? Sorry. The point I'm trying to make is that I hope that schools are not skipping home economics classes because there really is a lot of value in such courses. Now, back to the reason you're here: food.

The muffins, which I will now refer to as Donut Muffins because I don't want to type out Muffins That Taste Like Donuts anymore (except for that one last time), were delicious. I don't know that they really tasted like donuts, but they're good. I'm not really into donuts, so I wasn't bothered by that fact. Really, it probably made them more delicious to me. I only dipped the tops in cinnamon sugar, so maybe if I had dipped the entire thing like the recipe shows they would have tasted more like that? I don't know. Do your own thing. If you want the entire thing dipped, go for it. Since I was channeling the nostalgia of my youth and home ec class, I just dipped the top. Well, that and I didn't really pay attention to the fact that they were completely covered until later. But I'm still happy with my decision to only cover the top in cinnamon sugar.



1 3/4 cup Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/3 cup Oil
3/4 cup White Sugar
1 whole Egg
3/4 cup Milk

FOR THE TOPPING:
1/4 cup Butter
1/3 cup White Sugar
1 Tablespoon Cinnamon

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.



Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.


The muffins have a distinctive nutmeg taste. I love nutmeg, so this makes me happy. If you're not nutmeg's #1 fan, you'll want to use a bit less.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.